Sports Supplement Manufacturing Trends
209.00 £
Published date: 2024/10/28
- Location: 4076, Saint Petersburg, Delaware, United States
It's made like regular shoyu except that unpasteurized (uncooked) shoyu is used rather than brine to make the moromi mash, giving the finished product a wealthy, subtly sweet flavor, some thick consistency, and dark brown coloration. Produced and top amino acids manufacturer consumed mostly in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker shade, richer consistency, and deeper taste than common shoyu, but with somewhat less of the latter's characteristic aroma from ester-type compounds and alcohols derived from wheat.
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